Discover Corman's tips The road of Panettone

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Panettone, the delicacy that originated in Italy, where it is usually eaten during the end-of-year festivities, has become a trendy recipe in recent years that is enjoyed beyond the borders of Italy and not just during the holiday season.

Throughout this journey, Chef Giambattista Montanari, the Master of Panettone, guides you through the fundamentals of this recipe that he has mastered to perfection, providing you with advice and tips. As he invites you to discover his country, the Chef shares his creatively composed sweet and savoury Panettones with you at each stop along the way.

The different Panettones

Choose a city on the map!

Como

Pan Meino

Type of Panettone : Sweet Panettone
Recipe : Panettone with cubed candied orange peel and chocolate chips
Chef’s tip : When working with corn flour, it is advisable to use the pre-gelatinization process by cooking it over the heat as for choux pastry.

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Treviso

Panettone de trevisano

Type of Panettone : Savoury Panettone
Recipe : Panettone with Prosciutto, Tropea onions, Treviso radicchio and Parmesan
Chef’s tip : Making a first autolysis with cream gives the dough more tenderness.

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Turin

Panettone glassato

Type of Panettone : Sweet Panettone
Recipe : Panettone with pineapple, red berries and juniper
Chef’s tip : To make the chocolate glaze more fluid, add 10% rapeseed oil and heat it to a maximum temperature of 30°C.

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Milan

Panettone milano

Type of Panettone : Traditional Panettone
Recipe : Panettone with raisins and candied citrus peel
Chef’s tip : To incorporate the raisins properly, soak them in cold water for approximately 2 hours, changing the water every 30 minutes. The raisins will be well rehydrated and won’t absorb any moisture from the Panettone.

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Bologna

Panettone opalys

Type of Panettone : Sweet Panettone
Recipe : Panettone with white chocolate and passionfruit
Chef’s tip : To obtain a crunchier exterior and to ensure the inside of the Panettone stays moist longer, all you have to do is top it with craquelin, as for cream puffs!

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Lecce

Panettone Oro Di Puglia

Type of Panettone : Savoury Panettone
Recipe : Panettone with Caciocavallo cheese, olives and sundried tomatoes
Chef’s tip : Using black chick pea flour will give a characteristically rustic flavour to your Panettone.

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The creator of these recipes

Giambattista Montanari

Pastry Chef, trainer and demonstrator at La Maison de l’Excellence Savencia®, member of the AMPI (Italian Master Pastry Chefs Academy), the Richemont Club of Italy and Italy’s MLM (Masters of Natural Leaveners and Panettone Academy), Chef Giambattista Montanari is especially well-known for his expertise in and mastery of Panettones.

His passion for and knowledge about natural leavening led him to write two books on the subject. The first was awarded Best Professional Pastry Book in the world in 2016.

Giambattista Montanari, the Maestro of Panettone

Making a successful Panettone recipe

The Chef’s advice

The success of a Panettone recipe depends partly on the starter and how it is maintained. Working with natural leaveners requires patience, precision and passion. Once the starter has been created and has acquired potency, it has to be constantly checked and supervised so that it doesn’t lose its power over time.

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Corman products

Unique, innovative know-how

To make a good Panettone, it is essential to use good butter. Thanks to a careful selection of the highest quality raw materials, Corman butter impart its flavour to the finished product and ensures that your pastry will be tender and keep well. Corman’s expertise results in exceptional butters for their performance, practicality and flavour, and are adapted for the uses and expectations of professionals.

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See the range used in the Chef’s recipes

Dairy butter 82% fat – Block

A traditional butter with a typical dairy taste and easy to work with

Selection cream 35% fat

Highly recommended by renowned pastry Chefs

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